Prepare a traditional Pozole- a crowd pleasing fav!


  • 2lbs pork loin

  • 3 dried wide chiles

  • 2 garlic cloves

  • 2 teaspoons salt

  • 1-2 cups of broth

  • 16 cups water

  • 1 (29 oz.) can hominy


Cut pork into 2- or 3-inch pieces. Place the meat in a large pot; add the water and 1 teaspoon of salt. Boil over high heat and let cook for 30 minutes, removing the foam that forms on the surface. Reduce heat to low and cook until meat is tender (about 90 minutes to 2 hours).

While the meat is boiling, pour 1 to 2 cups of broth on top of the dried chili peppers in a bowl. Let the chili peppers soak until they are completely rehydrated. Remove the stems and seeds of each chili pepper. Blend the chilies and broth in which they were soaked in a blender with the garlic cloves until completely ground.

Strain the chili puree into the pot with the meat. Very carefully, add hominy; season with more salt, if needed. Let cook for another 30 minutes. Remove from heat and let stand for about 15 to 20 minutes before serving.

Serve the Pozole in bowls and garnish with lemon, lettuce, chopped onion, radishes, hot sauce and tostadas.



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